Easy Crème Caramel Recipe – Vanilla & Golden Sugar Delight

Last Updated on 4 months by Neha Deshmukh

Easy Crème Caramel Recipe – Vanilla & Golden Sugar Delight

Hey everyone! If you’re anything like me, you love a good dessert that feels fancy but isn’t actually complicated to make. This Crème Caramel is exactly that – a silky smooth vanilla custard with a gorgeous golden caramel base. I first made this for a family get-together and it was a huge hit! It’s become a bit of a tradition ever since. Let’s get baking!

Why You’ll Love This Recipe

This Crème Caramel is seriously dreamy. It’s the perfect balance of sweet, creamy, and a little bit decadent. Plus, it’s surprisingly easy to whip up with just a handful of ingredients. It’s a classic dessert that always impresses, and honestly, who doesn’t love a good caramel? It’s a little slice of heaven, and perfect for when you want to treat yourself (or someone special!).

Ingredients

Here’s what you’ll need to make this delightful dessert:

• 3 small eggs
• 1 ½ cup milk
• 1 tsp vanilla essence
• 45 grams sugar (about ¼ cup)
• ¼ cup sugar (for caramelizing)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Fresh Eggs: Seriously, use the freshest eggs you can find. They give the custard the best flavor and texture.
• Vanilla Essence: Don’t skimp on the vanilla! A good quality vanilla essence really shines through. I prefer using a pure vanilla extract for the most authentic flavour.
• Sugar for Caramelizing: Regular granulated sugar works perfectly for the caramel. Just be patient while it melts – you want a beautiful golden colour, not burnt sugar!

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. Preheat & Prep: First things first, preheat your oven to 180°C (350°F). We’ll need a water bath later, so get that ready too!
2. Caramel Time: In a pan, add ¼ cup of sugar and 1 tbsp of water. Heat over medium heat, without stirring, until the sugar melts and turns into a beautiful golden caramel. Keep a close eye on it – it can burn quickly!
3. Coat the Ramekins: Carefully pour the caramel into your ramekins, tilting them to coat the base evenly. This is where the magic happens!
4. Whisk the Custard: In a bowl, whisk together the 3 eggs, 45 grams of sugar, and 1 tsp of vanilla essence until everything is nicely combined and a little frothy.
5. Warm the Milk: Gently warm the 1 ½ cups of milk. You don’t want it boiling, just warm enough to mix easily.
6. Combine & Strain: Slowly pour the warm milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling! Once combined, strain the mixture through a fine-mesh sieve into the caramel-coated ramekins. This ensures a super smooth custard.
7. Water Bath & Bake: Place the ramekins in a baking dish and fill the dish with hot water, reaching about halfway up the sides of the ramekins. This is the water bath! Bake for about 30 minutes, or until the custard is set but still has a slight wobble.
8. Cool & Chill: Let the ramekins cool to room temperature, then cover and refrigerate for at least 5-6 hours, or even overnight. This is the hardest part – waiting!
9. Invert & Serve: To serve, run a knife around the edges of each ramekin. Place a plate over the ramekin and quickly invert. The caramel will drizzle down, creating a gorgeous sauce. Enjoy!

Expert Tips

• Preventing Cracks: A gentle water bath and avoiding overbaking are key to preventing cracks.
• Don’t Overbake: The custard should still have a slight wobble when you take it out of the oven. It will continue to set as it cools.
• Patience is Key: Don’t rush the caramelizing process. Low and slow is the way to go!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Crème Caramel Adaptation: My friend, Priya, who’s vegan, swears by using plant-based milk (like almond or soy) and an egg replacer. She says it works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, so everyone can enjoy it!
• Spice Level: While vanilla is the star, you could infuse the milk with a cardamom pod or a pinch of nutmeg for a warm, aromatic twist. My grandmother used to add a tiny bit of cardamom – it was divine!
• Festival Adaptations: This is perfect for Diwali or Christmas dessert spreads. It’s elegant and festive!

Serving Suggestions

Crème Caramel is lovely on its own, but here are a few ideas to elevate it:

• A sprinkle of chopped nuts (pistachios or almonds work well).
• A dollop of fresh whipped cream.
• A few fresh berries.
• A drizzle of chocolate sauce (for the chocoholics!).

Storage Instructions

Leftover Crème Caramel can be stored in the refrigerator for up to 3 days. Keep it covered to prevent it from absorbing other flavours.

FAQs

Let’s answer some common questions:

• What is the best way to prevent cracks in the crème caramel? A gentle water bath and avoiding overbaking are your best bets!
• Can I make crème caramel a day ahead? Absolutely! In fact, it’s even better the next day after the flavours have had a chance to meld.
• What temperature should the water bath be? The water should be hot, but not boiling. Just warm enough to create a gentle, even heat.
• What can I substitute for vanilla essence? You could use vanilla bean paste, or a tiny scrape of a vanilla bean. Almond extract can also work in a pinch, but it will change the flavour profile.
• How do I know when the crème caramel is perfectly set? It should still have a slight wobble in the centre. It will firm up as it cools.

Enjoy making this classic dessert! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!